on March 31st, 2012

31

Mar

Last night when I went to Fig &Olive Melrose Place to celebrate their first anniversary, we were greeted with ham. A few words of Spanish and I was able to get more of the 100% pure breed Iberico de Bellota brought to us by the company 5J, and cut by “maestro cortador” Paco Carrasco. Hmmm, that was good (of course, it is one of the best cured ham in the world)….

on March 29th, 2012

29

Mar

Chef Eric Ripert with Sophie Gayot

After judging the Mystery Basket challenge of the 10th edition of the S.Pellegrino Almost Famous Chef competition, held a few weeks ago at The Culinary Institute of America at Greystone in St. Helena, Calif., chef Eric Ripert of Le Bernardin restaurant in New York and I are about the enter Inglenook Winery’s chateau for a gala dinner.

on March 07th, 2012

07

Mar

The picture behind über-chef Wolfgang Puck and me adorns the wall of one Puck’s many kitchens in Los Angeles. The question is a good one: “What would Wolfgang do?” I think by now the celebrity chef who has catered the Governor’s Ball after the Academy Awards for the past eighteen years really knows what he is doing.